Description
Classic Chicken Parmesan with Spaghetti
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1/2 cup all-purpose flour (for dredging)
2 large eggs (beaten)
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
For the Topping:
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese (for sprinkling)
1/2 cup fresh spinach leaves (optional)
For the Pasta:
8 oz spaghetti
1 tbsp olive oil
Salt to taste
Directions
Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with a mixture of panko, Parmesan, garlic powder, and Italian seasoning.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Fry the breaded chicken breasts for 3-4 minutes on each side until golden and crispy. Remove and place on a baking sheet.
Assemble the Chicken Parmesan: Spoon marinara sauce over each chicken breast. Top with mozzarella cheese, a sprinkle of Parmesan, and spinach leaves if desired.
Bake: Preheat the oven to 400°F (200°C) and bake the chicken for 10-12 minutes until the cheese is melted and bubbly.
Cook the Spaghetti: Meanwhile, cook spaghetti according to package instructions. Drain and toss with olive oil and a pinch of salt.
Serve: Plate the spaghetti, top with a piece of Chicken Parmesan, and spoon extra marinara sauce over the top. Garnish with additional Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 560 kcal per serving
#ChickenParmesan #ComfortFood #ItalianClassics #CheesyGoodness #EasyDinner #FamilyFavorites
Step-by-Step Guide
For perfect results, follow this detailed process. First, pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin; this ensures even cooking. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and the combined panko, Parmesan, and seasonings in the third. Use one hand for dry ingredients and the other for wet to avoid clumpy fingers. When pan-frying, ensure the oil is shimmering but not smoking before adding the chicken. Do not overcrowd the skillet—cook in batches if necessary. The pre-bake fry is just to set the crust; it will finish cooking in the oven.
Serving Suggestions
Plate this classic dish family-style for a cozy meal. Serve the spaghetti and chicken Parmesan on a large platter with extra marinara and Parmesan on the side. For a complete Italian feast, pair with a crisp green salad dressed with a light vinaigrette and a side of garlic bread. A medium-bodied red wine like Chianti or a light Pinot Noir complements the rich, cheesy flavors perfectly.
How-to Summary
In summary: Pound chicken, season, and coat using a three-step breading station (flour, egg, seasoned panko). Pan-fry until golden, then transfer to a baking sheet. Top with marinara, mozzarella, and Parmesan. Bake at 400°F until cheese is bubbly. Meanwhile, boil and drain spaghetti. Serve the chicken over the pasta with extra sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well. They may require a slightly longer bake time due to higher fat content.
How can I make this dish gluten-free? Use a 1:1 gluten-free flour blend for dredging and certified gluten-free panko breadcrumbs.
Can I prepare Chicken Parmesan ahead of time? You can bread the chicken and refrigerate it for up to 4 hours before frying and baking. For best texture, avoid assembling with sauce and cheese until ready to bake.
What’s the best way to reheat leftovers? Reheat in a 350°F oven for 10-15 minutes to keep the crust crispy. The microwave will make the breading soggy.
Can I freeze baked Chicken Parmesan? Yes. Cool completely, wrap individually, and freeze for up to 3 months. Reheat from frozen in a 375°F oven until heated through.
Common Mistakes to Avoid
- Skipping the pounding step: Uneven chicken leads to uneven cooking—some parts dry, others underdone.
- Using cold eggs: Room-temperature eggs adhere to the chicken more evenly for better breadcrumb coverage.
- Overcrowding the pan: This steams the chicken instead of frying it, resulting in a soggy crust.
- Baking on a cold sheet: Place the baking sheet in the oven as it preheats for a crispier bottom on the chicken.
Conclusion
This Chicken Parmesan recipe delivers the perfect balance of crispy, cheesy, and saucy—a true Italian-American classic that’s reliably delicious. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal at home any night of the week. It’s a crowd-pleasing dish that proves simple techniques yield spectacular results. Buon appetito!